Palatschinke is one of my all the time favorites! The word “palatschinke” comes from the Hungarian word “palacsinta,” which means “thin pancake.” Palatschinke is a traditional dish that has its origins in the Hungarian cuisine, but it is also popular in other Eastern European countries. It is believed that the dish was introduced to Hungary during the Ottoman occupation of Hungary in the 16th and 17th centuries. During this time, the Turks introduced several dishes to Hungary, including pancakes, which eventually evolved into Palatschinke.
Palatschinke became a popular dish in Hungary and other Eastern European countries, and it is now a common part of their cuisine. The dish has evolved over time, and various regions have their own variations of Palatschinke. In Austria, for example, the pancakes are typically thinner and larger than in Hungary, and they are often filled with sweet ingredients, such as apricot jam or hazelnut spread.
Today, Palatschinke is enjoyed throughout Eastern Europe and is often served as a sweet or savory dish for breakfast, lunch, or dessert. It has become a beloved part of the region’s culinary traditions and is often associated with family gatherings, celebrations, and holidays. Even so, we like to eat them all the time and you can normally find me whipping up a few batches every weekend!
Palatschinke
Ingredients
- 1 C flour
- 1 egg
- 1 C milk
- 1 T vanilla
- 1/4 C sugar
Instructions
- In a bowl, whisk all the ingredients together until combined.
- Spray an 8" skillet with non-stick cooking spray; place over medium heat.
- When the skillet is hot, pour a ladle of batter into the pan and gently tip and twist the pan so the batter covers the entire bottom of the pan.
- When the top of the batter bubbles, turn the palatschinke over and cook for about a minute longer or until it lightly browns.
- Remove from skillet, set aside and continue until the batter is all cooked; add additional cooking spray if needed.
- Serve with syrup or rolled up with a filling.
